Ingredients with Measurements:
- 1 cup Bajra flour
- 1/2 cup whole wheat flour
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon asafoetida
- 1/4 teaspoon baking soda
- 2 tablespoons oil
- 1/2 teaspoon salt
- 1/2 cup warm water
For Green Chutney:
- 2 cups fresh coriander leaves
- 1/2 cup mint leaves
- 1/2 teaspoon cumin seeds
- 2 green chilies
- 2 cloves garlic
- 1/2 teaspoon salt
- 2 tablespoons lemon juice
- 2 tablespoons water
Special Equipment Needed:
- Bowl
- Rolling pin
- Tawa
- Spatula
Step-by-Step Instructions:
1. In a bowl, mix together the bajra flour, whole wheat flour, cumin seeds, red chili powder, garam masala, turmeric powder, asafoetida, baking soda, oil, and salt.
2. Add the warm water and knead the dough until it is soft and pliable.
3. Cover the dough and let it rest for 15 minutes.
4. To make the green chutney, blend together the coriander leaves, mint leaves, cumin seeds, green chilies, garlic, salt, lemon juice, and water until it forms a smooth paste.
5. Divide the dough into 8 equal portions.
6. Take one portion of the dough and roll it out into a thin circle.
7. Heat a tawa over medium heat.
8. Place the rolled out roti on the tawa and cook for 1-2 minutes until it starts to puff up.
9. Flip the roti and cook for another 1-2 minutes.
10. Brush the roti with oil and cook for another minute.
11. Remove the roti from the tawa and serve hot with the green chutney.
Time:
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Temperature: Medium heat
Serving Size: 8 rotis
Nutritional Information:
Calories: 200
Fat: 7g
Carbohydrates: 30g
Protein: 4g
Substitutions for Ingredients:
- Bajra flour can be substituted with jowar flour.
- Whole wheat flour can be substituted with all-purpose flour.
- Green chilies can be substituted with red chilies.
Variations:
- The rotis can be cooked on a griddle instead of a tawa.
- The rotis can be stuffed with vegetables or paneer.
Tips and Tricks:
- The dough should be soft and pliable.
- The rotis should be cooked on medium heat.
- The rotis should be cooked until they puff up.
Storage Instructions:
The rotis can be stored in an airtight container for up to 2 days.
Reheating Instructions:
The rotis can be reheated in a pan or tawa over medium heat.
Presentation Ideas:
The rotis can be served with a side of yogurt or pickle.
Garnishes:
The rotis can be garnished with chopped coriander leaves or grated cheese.
Pairings:
The rotis can be served with a side of dal or curry.
Suggested Side Dishes:
The rotis can be served with a side of raita or salad.
Troubleshooting Advice:
- If the rotis are not puffing up, increase the heat.
- If the rotis are too dry, add a few drops of water to the dough.
Food Safety Advice:
- The rotis should be cooked thoroughly.
- The rotis should be stored in an airtight container.
Food History:
Bajra rotis have been a staple of Indian cuisine for centuries. It is believed to have originated in the state of Rajasthan.
Flavor Profiles:
The rotis have a nutty and earthy flavor with a hint of spice.
Serving Suggestions:
The rotis can be served as a snack or as part of a meal.
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Region: Indian